You may hear us refer to our St. Louis–cut pork ribs as “bite off the bone,” rather than “fall off the bone.” Here's a fun fact: barbecue competition standards say that you should be able to take a bite of a rib, gently pull away the meat with your teeth, and see a distinct bite mark where you bit into it. (Hard to visualize? Honestly, the easiest way to picture it is to visit a a City BBQ joint, buy a slab, and test it for yourself). Cooking ribs to a "bite off the bone" texture allows them to retain more moisture and flavor compared to ribs that are cooked until they fall apart. If ribs are falling off the bone, they’re overcooked.

In summary, "bite off the bone" ribs are fully cooked and delicious; the term simply describes the desired texture where the meat is tender but still requires a bite to separate it from the bone. It's all about achieving the perfect balance of tenderness and firmness for a flavorful and enjoyable eating experience.

And don’t miss out on Rib Bone Tuesday. Enjoy ribs by the bone at a discount every Tuesday, all day long!